🍝 Fish and Spinach Lasagna

Name: Fish and Spinach Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g spinach leaves; 1 onion; 1 clove of garlic; 1 tbsp rapeseed oil; salt; pepper; nutmeg; 1 bunch chervil; 40 g butter; 20 g wheat flour Type 1050; 500 ml milk (1.5% fat); 1 dash lemon juice; 300 g sole fillet (skinless); 300 g salmon fillet (skinless); 50 g Gouda cheese; 30 g Parmesan; 9 whole grain lasagna sheets (no pre-cooking)

417 kcal · 30 min · 4 servings

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Ingredients

500 g spinach leaves
1 onion
1 clove of garlic
1 tbsp rapeseed oil
salt
pepper
nutmeg
1 bunch chervil
40 g butter
20 g wheat flour Type 1050
500 ml milk (1.5% fat)
1 dash lemon juice
300 g sole fillet (skinless)
300 g salmon fillet (skinless)
50 g Gouda cheese
30 g Parmesan
9 whole grain lasagna sheets (no pre-cooking)

Instructions

1. Wash the leaf spinach thoroughly and let it drain well.
2. Peel the onion and garlic and cut them into small cubes.
3. Heat some oil in a pan.
4. Sauté the onions and garlic in the hot oil.
5. Add the spinach to the pan and season with salt, pepper, and nutmeg.
6. Cook the spinach for 5 minutes.
7. Place the spinach in a sieve and let it drain well.
8. Wash the chervil and shake it dry.
9. Finely chop the chervil.
10. Mix the chervil with the drained spinach.
11. Heat butter in a pot.
12. Stir the flour into the hot butter and let it sweat briefly.
13. Deglaze the mixture with milk.
14. Cook the sauce for 5 minutes while stirring constantly over low heat.
15. Season the sauce with salt, pepper, and lemon juice.
16. Rinse the fish fillets and pat them dry.
17. Grate both types of cheese and mix them.
18. Squeeze the spinach firmly with a ladle to remove any remaining liquid.
19. Place three lasagna sheets in a baking dish.
20. Spread a layer of sauce over the sheets.
21. Distribute half of the spinach over the sauce.
22. Place half of the fish fillets on the spinach.
23. Add more sauce over the fish.
24. Place another three lasagna sheets on top.
25. Brush the sheets with some sauce.
26. Distribute the remaining spinach on top.
27. Place the remaining fish on the spinach.
28. Add some sauce over it.
29. Top the lasagna with the remaining lasagna sheets.
30. Distribute the remaining sauce evenly on top.
31. Sprinkle the mixed cheese over the lasagna.
32. Preheat the oven to 200 °C (convection 180 °C or gas mark 3–4).
33. Bake the lasagna for about 30 minutes in the preheated oven.

Nutrition per serving

kcal: 417
Protein: 32 g · Fett/Fat: 20 g · Carbs: 26 g